In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a healthy and tasty way to sneak in veggies, perfect for a snack at home or packed in a lunch box. I found the recipe in "Ella's Kitchen The Cookbook,"(Hamlyn/Octopus Publishing; $19.99).
(Makes 6 servings)
- 2 cups finely diced sweet potato
- 2 carrots, finely diced
- 1/4 cup frozen peas, defrosted
- 1 teaspoon garam masala
- Lemon juice, to taste
- Vegetable oil, for spraying
- 4 sheets of phyllo pastry
- Nigella seeds, for sprinkling
1. Preheat the oven to 350 degrees F.
2. In a skillet, dry-fry the vegetables for 5 minutes over medium heat until slightly softened. Season with the garam masala, and add a squeeze of lemon juice.
3. Spray two sheets of the phyllo pastry with oil and then sandwich them together. Cut the sandwiched sheets into three strips.
4. Blob a spoonful of the vegetable filling at the bottom corner of each strip of pastry. One by one fold the strips to create three perfectly formed samosas.
5. Repeat steps 3 and 4 for the remaining phyllo sheets, then spray each samosa with a little more oil and sprinkle with nigella seeds.
6. Place the samosas on a baking sheet and cook in the oven for 15-20 minutes or until lightly browned. Serve warm or cold.